NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp buttermilk

2 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 tsp ghee

1 tsp whole wheat flour

0.25 cup unsweetened almond milk

0.25 tsp dried thyme

PREPARATION

• 1

  Slice the chicken breast into even strips or thin cutlets.

• 2

  Place the chicken in a bowl and pour the buttermilk over it, ensuring every piece is coated.

• 3

  In a shallow dish, whisk together 2 tablespoons of whole wheat flour, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Remove each piece of chicken from the buttermilk, letting excess drip off, and dredge thoroughly in the flour mixture.

• 5

  Heat avocado oil in a large non-stick skillet over medium-high heat.

• 6

  Add the chicken to the pan and cook for 4-5 minutes per side until the coating is golden brown and the chicken is cooked through.

• 7

  Remove the chicken from the pan and set aside on a plate.

• 8

  In the same pan, melt the ghee over medium heat.

• 9

  Whisk in 1 teaspoon of whole wheat flour to create a roux, cooking for 1 minute.

• 10

  Slowly pour in the almond milk while whisking constantly until the gravy thickens.

• 11

  Stir in the dried thyme and any remaining black pepper.

• 12

  Serve the chicken immediately with the warm gravy drizzled over the top.